Thai Coconut Curry Broth Bowl with Coconut-Chilli Crispy Tofu & Sesame Pickles (Edit recipe)

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A comforting bowl of jasmine rice and tenderstem broccoli served in a fragrant Thai-inspired coconut curry broth. Topped with crispy coconut-chilli crusted tofu and bright sesame pickled vegetables for freshness and crunch.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

31

Serves: 2

Ingredients

Coconut Curry Broth

1 whole Shallot, peeled & finely diced
2 cloves Garlic, peeled & minced
1.5 tsp Thai red curry paste
1 tsp Maple Sugar, or rice syrup
400 grams Coconut Milk
200 ml Vegetable Bouillon
1 Tbsp Wheat-Free Tamari
0.5 whole Lime Juice

Coconut chilli crispy tofu

200 grams Tofu, firm, pressed
1 tsp Thai red curry paste
1 Tbsp Wheat-Free Tamari
1 tsp Sesame Oil
2 Tbsp desiccated coconut
1 tsp Arrowroot Powder, (or cornflour)
0.5 tsp Chili Flakes
1 pinch Maldon Sea Salt Flakes

quick sesame pickle

0.5 whole Cucumber, thinly sliced
3 - 4 whole Radish, thinly sliced
3 - 4 whole spring onion, trimmed and thinly sliced
2 Tbsp Brown Rice Vinegar
1 tsp Wheat-Free Tamari
1 tsp Brown Rice Syrup, or maple syrup
0.5 tsp Toasted Sesame Oil
1 tsp Sesame Seeds

to serve

1 cup Basmati Rice, cooked according to package instructions
4 - 6 pieces tenderstem broccoli
2 tsp Sesame Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate the tofu - Mix the Thai red curry paste, tamari, maple syrup and sesame oil. Coat the tofu fillets in the marinate.
Coat and cook the tofu - Mix the desiccated coconut, arrowroot, chilli flakes and salt. Press the marinated tofu into the mixture so it coats the surface. Place on a lined baking tray and bake at 190°C (fan 170°C) for about 20 minutes, turning once, until golden and crisp.
Make the sesame pickle - In a bowl combine cucumber, radish and carrot. Add rice vinegar, tamari, rice syrup, sesame oil and sesame seeds. Toss well and set aside to lightly pickle while the rest cooks.
Prepare the broth - Heat a little oil in a saucepan over medium heat. Sauté the shallot until softened, then add the garlic. Stir in the Thai red curry paste and maple syrup and cook for 1–2 minutes until fragrant.
Add the coconut milk and vegetable stock and stir well. Season with tamari and simmer gently for 10–15 minutes until slightly thickened. Finish with lime juice and adjust seasoning to taste.
Cook the rice and vegetables - Cook the jasmine rice according to package instructions. Steam or sauté the tenderstem broccoli until just tender.
Assemble the bowls - Divide the rice between bowls and pour over the coconut curry broth. Top with crispy tofu, tenderstem broccoli and sesame pickles. Finish with sliced spring onions, sesame seeds, a drizzle of crispy chilli oil and an extra squeeze of lime.

Notes

•The coconut-chilli crust creates a lightly toasted, crunchy texture that pairs well with the creamy broth. If you have extra time coat the tofu fillets and leave to marinate for 15–30 minutes before baking in the oven. •Adjust the lime and tamari at the end to balance acidity and saltiness. •The sesame pickle adds brightness and can be made slightly ahead so the flavours develop. •For extra visual appeal, drizzle the bowls with crispy chilli oil just before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1023
Fat:	228 g
Carbohydrates:	61 g
Protein:	36 g
Cholesterol:	183 g
Sodium:	15613 mg
Fiber:	186 g
Sugars:	28 g
Sugar Alcohol:	0 g
Calculated per serving.